Pan:
Ponganalu are made in a different kind of sphere shaped pan. When I started cooking, I used to make dosa all the time and used to miss ponganalu because I didn't have this pan with me. And it is kind of heavy to get it shipped from India. Up on searching on internet and many other suggestions from other bloggers, I bought this Norpro Danish Aebleskiver Pan
from Amazon. It works just fine.

I mentioned chana dal as optional as I don't prefer adding them in this batter often. Add onions, green chillies, salt, turmeric to the batter. Adding turmeric brings good color to ponganalu but it is just up to you whether to add it or not.

Heat the pan, spray pam oil (if using regular oil, brush oil on each indentations), take dosa batter in a ladle and empty it on each sphere shaped indentations.

Cover it with a lid for 3-4 minutes on medium to low flame.

Then slowly turn the ponganalu with edge of teaspoon to other side and let it cook for few more minutes.

Make sure they are not over burnt or under cooked. Spray oil if needed.

Once it is cooked on both the sides, empty the ponganalu in to a plate.